by Ian Froeb
Of course, once you're seated in Taste's close quarters, at the bar or the communal table, you'll find it difficult not to order more than you'd planned. The dishes being set down in front of diners mere inches from you, the aromas wafting up from sauté pans, a gorgeous pink Burger ham being sliced tissue paper-thin, the running conversations between diners and cooks -- What's good? How did you make that? Where else have you eaten lately? -- it all generates an infectious enthusiasm for good food.Visit the RFT restaurant page late tomorrow afternoon or check back here Wednesday morning to see what I think.